Raisin Bread Pudding with Whiskey Sauce
# 3 cups French bread cubes
# 2/3 cup sugar
# 1/4 cup butter
# 2 eggs
# 1 cup whipping cream
# 3 tablespoons raisins
# 2 teaspoons vanilla
# 3/4 cup sugar
# 2 teaspoons cornstarch
# Dash ground cinnamon or nutmeg
# 3/4 cup whipping cream
# 1 to 2 tablespoons bourbon whiske
Arrange bread cubes in a single layer in a 2-quart square baking dish or 10x2-inch round baking dish.
Beat the 2/3 cup sugar and butter until creamy. Add eggs; beat until fluffy. Stir in the 1 cup whipping cream, raisins, and vanilla. Pour over bread cubes.
Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1 inch. Bake in a 325 degree F. oven for 40 to 50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly.
Meanwhile, for sauce, in a small saucepan combine the 3/4 cup sugar, the cornstarch, and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon.
Serve warm bread pudding with the whiskey sauce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat, stirring occasionally. Makes 6 servings.